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I could eat these all day. Gingersnaps are so good, but I'm not a fan of hard crunchy cookies. Biscotti can take a hike. I found a great recipe for soft gingersnaps, and then I added my own bells and whistles (ginger chunks, ginger sugar) and substitutions (coconut oil). After scarfing a bag of crystallized ginger, I found there was a bunch of sugar left over so saved it for just such an occasion as rolling gingersnap cookie dough in it prior to baking.

Ingredients:

¾ cup coconut oil

1 cup packed dark brown sugar

1 large egg

¼ cup molasses

1 ¾ cups all-purpose flour

¼ cup maple syrup

1 tsp baking powder

1 tsp baking soda

1 Tbs chopped fresh ginger

1 Tbs chopped crystallized ginger

1 tsp ground cinnamon

¼ tsp salt

¼ cup granulated sugar, for decoration

Directions:

In a large mixing bowl, beat together the coconut oil, brown sugar and maple syrup until fluffy and blended. Beat in the egg and molasses. Add the fresh and crystallized ginger chunks.

In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.

Preheat the oven to 375F degrees. Roll the dough into 1 Tbs sized balls, roll the balls into the granulated sugar (this is where I used the leftover sugar from the crystallized ginger), and place them 2 inches apart on a parchment lined baking sheet.